The document discusses the impending need to reduce meat, egg, and dairy consumption to 5% of calories by mid-century due to limited agricultural resources. It highlights innovations in plant-based alternatives, including a company focusing on egg yolk substitutes, and the potential of insects and lab-grown meat to provide sustainable protein sources. Additionally, it emphasizes the benefits of crops like sweet potatoes for calorie production and the community practices encouraged to maximize food production in urban areas.

1. Today, most of us derive about 20% of our calories from meat, eggs and dairy. By mid-century we’ll
need to cut it to 5%, given the finite amount of water and land available for agriculture.one American
company is working on producing a plant-based alternative to egg yolks, that can be used in
mayonnaise, baked goods and sauces. Insects, algae - and seaweed - could be used in food without us
really knowing. Scientists have already used it to replace the salt in bread and processed food, and it will
almost certainly replace other ingredients in the years ahead.
The Netherlands insects provide as much nutritional value as any other meat and are a good source of
protein. They’re also in abundant supply. Meat is a real drain on the Earth’s resources and is set to
become more expensive over the coming years. Some experts predict that meat will once again become
a luxury item, like it was in the past.Strips of muscle tissue have already been grown in labs from the
stem cells of cows. Hopeful scientists predict that eventually we’ll be able to produce meat that tastes
like the stuff we’re all used to in large enough quantities to satisfy demand, though others are less
confident.
The near future will be green super rice, a conventionally-bred variety, which is more resistant to
disease and drought and could help feed another 100 million peoplesweet potatoes top the list of plants
that produce the most calories in the least space, yielding 70,000 calories per hectare per day, nearly
twice as much as wheat. They can be grown alongside potatoes, leeks and parsnips for those looking to
maximise calories per acre and provide some variety.“Fat blockers” in food will prevent fats from being
broken down into molecules that are small enough to be absorbed.Veg-growing may well take over
common land on the edge of roads or in unused green field sites. Communities will start using every
inch of spare land to help produce food more cheaply.